These brown butter snickerdoodles are soft in the middle, lightly crisp on the edges, and rolled in a sweet cinnamon sugar coating. Browning the butter gives each cookie cozy, caramel notes that bring them to the NEXT LEVEL!
What makes them stand out is the texture; the cornstarch keeps them tender, the cream of tartar adds that classic tang, and the cinnamon sugar sparkles on top. Not to mention, the dough mixes quickly and bakes in minutes. These easy cookies are perfect for weeknights or gifting.
For more YUMMY snickerdoodle recipes, try Eggnog Snickerdoodles, Cake Mix Snickerdoodles, and White Chocolate Dipped Snickerdoodles.
Why we think you’ll love it:
- Delicious! Filled with warm cinnamon and a tangy flavor, they are a perfect treat for parties or evenings at home.
- Simple ingredients. Use pantry staples you most likely already have on hand.
- Chill free. Simple steps and no chill time mean you can bake them right away.
Brown Butter Snickerdoodle Ingredients
- Unsalted butter (1 cup) – The butter is browned for nutty, caramel depth, adds moisture, and helps the cookies bake chewy with lightly crisp edges.
- All purpose flour (2 ¾ cups) – Flour builds structure, giving the cookies body so they stay thick and soft instead of spreading too much.
- Cornstarch (1 tablespoon) – Cornstarch tenderizes the crumb, making every bite extra soft while helping the centers stay plush.
- Cream of Tartar (2 teaspoons) – Cream of Tartar brings classic snickerdoodle tang and activates the baking soda for lift.
- Baking soda (1 teaspoon) – Baking soda provides gentle rise and helps the edges brown nicely.
- Salt (½ teaspoon) – Salt balances sweetness and sharpens all the warm cinnamon and vanilla notes.
- Sugar (1½ cups) – Sugar sweetens the dough, helps with spread, and promotes those lightly crisp edges.
- Eggs (2) – Eggs bind the dough, add moisture, and create a tender, chewy texture.
- Vanilla extract (1 teaspoon) – Vanilla Extract deepens flavor and complements the browned butter and cinnamon.
- Sugar (1/4 cup) – Sugar in the coating caramelizes on the surface for a sweet, delicate crust.
- Ground cinnamon (1 tablespoon) – Cinnamon in the coating delivers warm spice and that signature snickerdoodle flavor.
How to Make Brown Butter Snickerdoodles
PREP. Preheat oven to 350 degrees F.
BROWN BUTTER. Melt the butter in a medium skillet or saucepan over medium heat. Cook for 4-5 minutes on medium heat, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool for 15 minutes.
DRY INGREDEINTS. In a medium bowl, mix flour, cornstarch, cream of tartar, baking soda, and salt. Set aside
WET INGREDIENTS. In the bowl of an electric mixer, cream together cooled browned butter and sugar. Add eggs and vanilla and blend well until light and fluffy.
MIX. Add flour mixture to wet ingredients and mix well.
SUGAR MIXTURE. In a small bowl, combine ¼ cup sugar and 1 tablespoon cinnamon.
SCOOP & ROLL. Use a medium cookie scoop to scoop cookie dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture twice.
BAKE. Place 2 inches apart on an ungreased baking pan. Bake for 8-9 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Kristyn’s Recipe Tips
- Brown the butter until the milk solids are golden and it smells nutty, then cool 15 minutes so it creams smoothly with sugar.
- For uniform cookies, use a medium scoop and roll in the cinnamon sugar twice for full coverage.
- Bake just until the edges look set and the centers look slightly soft, they finish on the sheet for a perfect chew.
Brown Butter Snickerdoodles Recipe
Ingredients
Snickerdoodle Dough
- 1 cup unsalted butter
- 2 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F.
- Melt the butter in a medium skillet over medium heat. Cook for 4-5 minutes on medium heat, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool for 15 minutes.
- In a large bowl, mix flour, cornstarch, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together browned butter and sugar. Add eggs and vanilla and blend well and until light and fluffy.
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine ¼ cup sugar and 1 tablespoon cinnamon.
- Use a medium cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture – twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-9 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Notes
- Brown the butter until the milk solids are golden and it smells nutty, then cool 15 minutes so it creams smoothly with sugar.
- For uniform cookies, use a medium scoop and roll in the cinnamon sugar twice for full coverage.
- Bake just until the edges look set and the centers look slightly soft; they finish on the sheet for a perfect chew.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover the dough and chill it in the refrigerator for 1-2 days. For longer storage, keep cookie dough balls for up to 3 months in the freezer. See How to Freeze Cookie Dough for tips.
Store cooled cookies in an airtight container at room temperature for 3-4 days, or freeze for 2-3 months.
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